Total Time
10mins
Prep 10 mins
Cook 0 mins

Found on another recipe site, tried it and it is fabulous. Can be used on anything !! Can be scaled down easily also it doesn't need to be refrigerated.

Directions

  1. In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard.
  2. Pour in the vinegar, and mix vigorously until well blended.
  3. Store tightly covered at room temperature.

Reviews

(1)
Most Helpful

I reduced this to a pint, rather than a gallon since Poppy said it reduces well. I was going to use all fresh herbs, but decided to follow the recipe exactly since I was reducing it so dramatically. I made it in the morning, then allowed it to stand all day and served it over salads with feta cheese. Although DH loves 'Greek' foods, he didn't care for it at all. Other than feeling the red wine vinegar was somewhat over-powering, I enjoyed it though! Thanks for sharing Poppy. I look forward to experiencing some of your other 'Greek' recipes.

Cindy Lynn June 15, 2003

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